Chocolate and tequila mousse pots with armagnac prunes

Chocolate & Tequila Mousse Pots with Armagnac Prunes

Ingredients

• 120g dark chocolate (70% cocoa), roughly chopped
• 4 eggs, separated
• 40g light brown soft sugar
• ½ - 1 tsp ground cinnamon
• 2 tbsp tequila, plus extra to serve
• Zest of 1 orange, to serve

For the prunes

• 250g prunes
• 300ml Earl Grey or other black tea
• 1 cinnamon stick
• 45g mild honey or brown sugar
• 1 tsp vanilla essence
• Orange strip
• 3 tbsp Armagnac

Method

1. Gently melt the chocolate, stirring occasionally, in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water).

1. Separate the eggs, yolks in a small bowl and whites in a large mixing bowl. With an electric whisk, whisk the egg whites to stiff, soft peaks.

1. Take the chocolate off the heat to cool a little, then gently stir in the soft brown sugar, cinnamon, tequila, and a pinch of sea salt. Stir in 1-2 tbsp just-boiled water if it seizes.

1. Stir the egg yolks into the slightly cooled chocolate. Stir in 2 spoonfuls of egg white to loosen the mixture, then pour the chocolate over the remaining whites and use a metal spoon to fold together, avoiding over mixing.

1. Spoon into small glasses or bowls and place in the fridge for a few hours until set.

1. To make the prunes, prepare 300ml of Earl Grey tea and place in a pan with the prunes and a cinnamon stick. Add a strip of orange peel, armagnac and mild honey and simmer for 10 - 15 minutes. Take off the heat and allow to cool.

1. Just before serving the mousse, splash over a little more tequila, serve with prunes and orange zest and softly whipped cream.